Cookbook Review: 150 Best Cupcake Recipes (W/ Recipe)

Recently released is the updated copy of 150 Best Cupcake Recipes, originally brought out in 2005 (125 Best Cupcake Recipes), the new edition boasts 25 new recipes which are vegan, added to their own section.The cookbook is nearly all recipes, a mere 14 pages in the front are for introduction – just quick tips and right into the recipes. The recipes are divided into sections: Chocolate, Fruit, Nuts, Adults Only, Kids Corner, Spice It Up, New Twists, Vegan and the Frosting section. There is a recipe for everyone in this book, even a gluten-free one or two. I just had to decide what recipe to try which was the hardest part….I had leftover canned pumpkin purée though and since it isn’t spring yet, I decided on Vegan Pumpkin Pecan Cupcakes, found on page 144 and frosted with Vegan Peanut Butter Frosting, found on page 182. A fun cookbook – as always, I enjoy reviewing Robert Rose published cookbooks. They are easy to use and well laid out

I made a couple of variations, they are noted in the recipe, I used items that are interchangeable though – the vegan cupcake recipes seem to all call for potato starch, an item I didn’t have on hand. But one can use cornstarch or arrowroot powder interchangeably in them, I used cornstarch.

And in my frosting I got a chance to try out a vanilla extract I had received recently to review from Nielsen-Massey Vanillas. The vanilla is smooth in smell and taste, in the frosting it was a wonderful compliment.

Vegan Pumpkin Pecan Cupcakes

Ingredients:

1 cup almond milk (called for soy milk)

1 tsp apple cider vinegar

1½ cups all-purpose flour

¼ cup cornstarch (called for potato starch, can also use arrowroot powder)

2 tsp baking powder

1½ tsp ground cinnamon

1 tsp ground allspice

½ tsp ground nutmeg

¼ tsp salt

1½ cups granulated sugar

¾ cup canned pumpkin purée

½ cup vegetable oil

½ cup pecans

Directions:

While the oven is preheating to 350° spread the pecans on a small cookie sheet, toast for about 5 minutes. Finely chop by hand or with a mini food-chopper and set aside. Line muffin tins with paper liners – the recipe said made 12, I found there was enough batter for 18.

Add the milk to a measuring cup, stir in the vinegar, set aside to curdle.

In a small bowl whisk the flour through salt together.

In a large mixing bowl whisk the sugar, pumpkin and oil till smooth. Add half the milk mixture, whisk smooth and then add half the flour. Whisk in the remaining milk, then the flour and pecans, until smooth. Divide between the muffin tins, filling no more than 2/3 full (the cakes rise quite a bit). Bake for 30 to 35 minutes, until the tops spring back when lightly touched (and a toothpick comes out clean – mine took 30 minutes). Let cool in pan for 10 minutes, transfer to a cooling rack. Frost when completely cooled.